Mocha Cinnamon Rolls (from scratch!)

The classic cinnamon roll with a chocolatey twist! Soft, fluffy, and covered in cream cheese icing, these rolls are nothing short of delightful. Both campfire and at home instructions included.

This recipe is fully from scratch, so I’m warning you now that they take some time and effort! If you’re looking for an easier, less mess and stress recipe, check out my Super Easy Campfire Cinnamon Rolls (using store-bought ready-to-bake cinnamon roll dough).

However, if you’re up for the adventure of baking some delicious cinnamon rolls from scratch, keep reading!

I’ve included instructions for cooking over the campfire and at home using the oven.

Note

This cinnamon roll recipe is not 100% my own. I have used Ambitious Kitchen’s dough recipe for the dough and created the rest of the recipe myself. Head over to her site for a delicious, classic cinnamon roll recipe!

Detailed Instructions

Step 1: Warm milk on camp stove (or microwave, if you’re at home) to a warm bath water temp. Transfer to large mixing bowl. Add yeast, sugar, egg, egg yolk and melted butter. Mix together well. Mix in flour and salt until dough starts to come together.

Step 2: Transfer to floured work surface. Knead together for 8 minutes until dough is smooth and bounces back when pressed with finger. If at home, you can use your kitchen aid mixer with a dough hook. Dough should be slightly sticky. If too sticky, add a little extra flour. Transfer dough to oiled bowl, cover and let rise in warm, draft-free area for 1-2 hours, until doubled in size. Tip: while camping, I let the dough rise in our vehicle (doors closed) while it sat in the sun (= warm and draft free).

Step 3: While the dough is rising, mix together brown sugar, cinnamon, cocoa powder and ground coffee in small dish. Set aside.

Step 4: Once dough has doubled in size, transfer to floured work surface and roll into 14x9 inch rectangle. Spread generously with softened butter and sprinkle with cinnamon-mocha-sugar mixture. Roll up and cut into 9 rolls.

Step 5: Line a cast iron dutch oven with parchment paper. Place rolls inside, cover, and let rise for another 30-45 minutes.

Step 6: Meanwhile, start your campfire to get some coals to cook with. I usually use wood but you are welcome to use briquettes as well (I’ve heard they work great!). If using wood, I would recommend burning small-medium sized logs so that you can get coals to cook with the fastest.

Step 7: Bake rolls for 20 minutes with 5 coals below the dutch oven and 12-14 on top. THIS IS IMPORTANT! You don’t want to put too many coals on the bottom otherwise they will burn before they are fully cooked through. Make sure to check carefully when you're approaching 20 minutes, you don't want them to burn!

If at home, bake in preheated oven at 350F for 20-25 minutes.

Step 8: While rolls are baking, cream together cream cheese, butter, icing sugar and vanilla. If you like your icing a little thinner, add a tbsp or two of milk. Tip: to softened cold butter and cream cheese, place them on the dash of your vehicle while it sits in the sun (depending how hot it is, this should take anywhere from 5-20 minutes). Be careful not to forget them otherwise you’ll have a buttery mess to clean up!

Step 9: Remove rolls from fire and transfer to plate or cutting board. Top with icing and enjoy warm!

Check out the video demo on my Instagram!

I know this may seem like a complicated recipe but I promise you it’s worth it! Take your time and enjoy the process! Let me know if you have any questions below!

Check out the video demo on my Instagram!

More Dessert Ideas

NOTE: This cinnamon roll recipe is not 100% my own. I have used Ambitious Kitchen’s dough recipe for the dough and created the rest of the recipe myself. Head over to her site for a delicious, classic cinnamon roll recipe!

Campfire Mocha Cinnamon Rolls (from scratch!)

Print

With ImageWithout Image

Yield: 9 cinnamon rolls

Prep time: 20 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 40 M

Ingredients

Dough

• 3/4 cup (177mL) warm milk (2% or whole milk)
• 2 1/4 tsp (7g) quick rise yeast (1/4 oz package)
• 1/4 cup (50g) granulated sugar 
• 1 egg plus 1 egg yolk 
• 1/4 cup (60mL) butter, melted 
• 3 cups (384g) all-purpose flour
• 3/4 tsp (4.5g) salt 

Filling

• 2/3 cup (135g) brown sugar 
• 1 1/2 Tbsp (12g) ground cinnamon 
• 1 tsp (2.5g) cocoa powder 
• 1/4 tsp (1.5g) ground coffee 
• 1/4 cup (60g) butter, softened

Icing

• 4 oz (125g) cream cheese, softened
• 3 Tbsp (42g) butter, softened
• 3/4 cup (75g) powdered sugar
• 1/2 tsp (2.5mL) vanilla
• 3 Tbsp (15-45mL) milk (optional)

Instructions

Campfire Instructions

1. Warm milk on camp stove to a warm bath water temp. Transfer to large mixing bowl. Add yeast, sugar, egg, egg yolk and melted butter. Mix together well.
2. Mix in flour and salt until dough starts to come together.
3. Transfer to floured work surface. Knead together for 8 minutes until dough is smooth and bounces back when pressed with finger. Dough should be slightly sticky. If too sticky, add a little extra flour.
4. Transfer dough to oiled bowl, cover and let rise in warm, draft-free area for 1-2 hours, until doubled in size.
5. Meanwhile, mix together brown sugar, cinnamon, cocoa powder and ground coffee in small dish. Set aside. 
6. Once dough has doubled in size, transfer to floured work surface and roll into 14x9 inch rectangle. Spread generously with softened butter and sprinkle with cinnamon-mocha-sugar mixture. Roll up and cut into 9 rolls. 
7. Line a cast iron dutch oven with parchment paper. Place rolls inside, cover, and let rise for another 30-45 minutes. 
8. Meanwhile, start your campfire to get some coals to cook with.
9. Bake for 20 minutes with 5 coals below the dutch oven and 12-14 on top. Make sure to check carefully when you're approaching 20 minutes, you don't want them to burn! 
10. While rolls are baking, cream together cream cheese, butter, icing sugar and vanilla. If you like your icing a little thinner, add a Tbsp of milk. 
11. Remove rolls from fire and transfer to plate or cutting board. Top with icing and enjoy warm! 

At Home Instructions

1. Warm milk in microwave for 40 seconds (to a warm bath water temp). Transfer to large mixing bowl. Add yeast, sugar, egg, egg yolk and melted butter. Mix together well.
2. Mix in flour and salt until dough starts to come together.
3. Transfer to floured work surface. Knead together for 8 minutes until dough is smooth and bounces back when pressed with finger. Dough should be slightly sticky. If too sticky, add a little extra flour.
4. Transfer dough to oiled bowl, cover and let rise in warm, draft-free area for 1-2 hours, until doubled in size.
5. Meanwhile, mix together brown sugar, cinnamon, cocoa powder and ground coffee in small dish. Set aside.
6. Once dough has doubled in size, transfer to floured work surface and roll into 14x9 inch rectangle. Spread generously with softened butter and sprinkle with cinnamon-mocha-sugar mixture. Roll up and cut into 9 rolls.
7. Line a 9x9 inch baking dish with parchment paper. Place rolls inside, cover, and let rise for another 30-45 minutes.
8. Preheat your oven to 350F. Bake for 20-25 minutes until golden brown. 
9. While rolls are baking, cream together cream cheese, butter, icing sugar and vanilla. If you like your icing a little thinner, add a Tbsp of milk.
10. Remove rolls from oven and top with icing. Enjoy warm! 

Did you make this recipe?

Tag @carlin_frimmel on instagram and hashtag it #campkitchen

Created using The Recipes Generator